Pizza Dough

5 from 5 votes
Prep Time 25 minutes
Cook Time 5 minutes
Rest Time 2 hours
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 4 people


For the sauce

  • 300 ml Water
  • 2 tsp Salt
  • 5 g Yeast fresh
  • 1 Can Pizza tomatoes
  • Salt
  • Pepper
  • Garlic to taste


  • First we sift the flour with the salt and fill it into a dough mixer. Now the yeast is dissolved in the lukewarm water and then added to the flour / salt mixture. The whole thing is now kneaded into an elastic dough with a dough hook for 20 minutes.
  • Cover the dough with a damp cloth and let it rest for two hours.
  • Roll out or pull the dough as thin as possible! Anything under 4mm is ideal.
  • Preheat the oven to maximum power! Mine managed almost 260 degrees, the result was great. my pizza was ready after 3-4 minutes. But please remember that every oven bakes differently.
  • For the sauce, simply stir all the ingredients together.
  • We always have arugula and prosciutto pizza, just bake the dough with the sauce, when the dough is ready add arugula and prosiutto (do not put in the oven).
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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